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Tuesday, February 15, 2011

Cheater broccoli cheese soup

I'm big on life's staples — you know, those things that you just can't live without. Some of mine include 1) my jean jacket; 2) Almay eyeliner (it's the best stuff you'll ever find); 3) Diet Dr. Pepper; 4) My Helen of Troy Hot Tools straightener. This is just to name a few.

Well, I found another one.

I'm also big on staple recipes. One thing I love about writing and posting new recipes is that it keeps me accountable to trying different things, because otherwise I'd stick with about three recipes. The potato soup that my friend Amanda introduced me to is one of those meals that I could make twice a week and no one would complain. So, I took the "formula" for that soup and plugged it in here, simply with a different foundation. Make no mistakes, this is not a healthy soup, but none of the best ones are. It's thick, creamy and loaded with cheese. And now that I've made it, I'm not looking back.

Ingredients (serves 2 people):

1 can cream of broccoli soup

1 can's worth of milk

This is not evaporated milk. After you pour the cream of broccoli soup in the pot, fill that same can up with normal milk and you're good to go!

1 1/2 cups cheddar cheese

1 cup mozzarella cheese

2 cups chopped broccoli

I buy a bag of frozen chopped broccoli and microwave it for about a minute.

2 tbsp butter

Directions:

Pour cream of broccoli soup into a large pot over medium high heat. Let it warm up for about 5 minutes, stirring often

Add the milk and whisk until well-blended

Add both cheeses. Let that warm up until the cheese is melted and blends in with the soup.

Add the broccoli and stir.

Add the butter. Stir as it melts.

Serve hot and topped with cheddar cheese.Place in a bread bowl or served with french or sourdough bread.

The only non-negotiables in this recipe are the ratios for the cream of broccoli soup and the milk. For each can of soup you use, you must use a can's worth of milk. Otherwise, you can add as much cheese, broccoli and butter as you'd like. I've just found this to be the best combination for myself.

My name is Rachael, and I'm a pastor's wife, mom, home cook extraordinaire and transplanted California girl who is now blooming in South Carolina. The idea of domestication thrills me, but not as much as a bubble bath and Mexican food. Tim and I welcomed our first child, Judah, in 2013, and are excited to welcome his little brother, Levi, in the summer of 2016. Welcome to my home away from home, All Kinds of Yumm! {Read more about Rachael...}